Thursday, August 30, 2012

I first made these mini Ice Cream cones for my daughter's 5th birthday over a year and a half ago. I think that they are so cute and so much easier than cutting full sized cones in half to get the get the right fit.

For my Little Cup's Birthday, we had a very last minute Ice Cream Party (in February) and these were made as the little thank you favors for all the little girls. The girls loved them! These minis were the perfect sized for the little hands.

To make these little buggers, make your cake pop batter and then make small cake balls. I measured out regular size pops and then cut them in half.
Roll them smooth.

I used Chococones as the bases.
Have you seen these little candies?? They are little cookie dipped in chocolate. I love them!

Dip the flat side of the cone and attach the cake ball.

My cooling rack worked perfectly to hold the cones upright while I worked.

Dip the pop and then decorate.

I adding some "toppings" to my cones with some faux chocolate and marshmallow with sprinkles and a cherry on top.

Didn't they turn out perfect??

My Little Cup thought they did! She was a great help in the kitchen today. She even helped to take some pictures for me.

I think the pops were the perfect reward for her.

Now for some NEWS!

I've signed up with ReciPage and I am in the process of adding the past three months of recipes into the program. This will take a while for me, but the good news for you is that you will be able to print the recipe to take the kitchen and make.

However, don't hit the print button quite yet... Let me get a few more recipes in over the weekend and get the link up and live. Thanks for your patience. I'll let you know when the page is live. You'll also see a new Recipe Index Tab at the top of the menu bar.

Mini Ice Cream Cone Cake Pops

by Pint Sized Baker

Prep Time: 1 hour

Keywords: candy melts birthday Cake Pop cake

6031665

Ingredients (24 cones (depending on box))

For the Cake Batter

1/4 of a 9x13 cake, cooked

1 Tbls frosting

For the Pop

1 box Chococones

1/2 bag of White Candy Melts

1/2 bag of Pink Candy Melts

1/2 bag of Chocolate Candy Melts

Sprinkles

Red Candy (mini M&M or Red Hot)

Instructions

For the Cake Pop Batter

Combine Cake and Frosting in a mixer and combine. All frosting should be incorporated and cake should be thick and clump together.

Step 1. Form balls with cookie scoop and then cut them in HALF.

Step 2. Roll the balls smooth and place them in the fridge while you melt your candy.

You should have up to 24 mini cake balls.

To dip the Pop

Melt your candy according to the instruction, being careful not to get it too hot.

Open your box of Chococones. You might not have enough to make all of you cake balls, but you can always recombine them and dip some regular pops as well.

Step 3. Add a drop of melted chocolate to the flat side of the cone.

Step 4. Attach a small cake ball.

Step 5. Allow the candy to harden. My cooling rack is the perfect size to stand up these mini cones in.

Step 6. Once all the pops are attached to the cones, dip them into the candy. You can add some sprinkles to the wet candy now, or wait to add them. It's up to you. I added the jimmies on the chocolate cones prior to adding the white topping.

Step 7. Place some white candy and chocolate candy into separate baggies cut a small hole in the corner. Pipe out a star shape on top of the cone and decorate. On the white and pink cones, I added the sprinkles to the topping then added a red "cherry" on top.

These weren't as soft as I thought they would be with all the brown sugar. They had a shortbread type of crunch to them. Mr. Quart liked them crunchy, however, I wanted them a bit softer.
To soften them up, I popped them into an air tight container with a slice of bread. Totally did the trick!

Also, they weren't super sweet.

They paired up nicely with a cup of coffee or tea.

Add the chocolate any way you like or skip the extra calories and leave them plain.

To make them *extra* special, I did roll a few in GOLD SUGAR to add some shimmer to the edges. You can see it in the second photo with the chocolate lines and gold crystal accents.

I also made some extra special for my Little Cup. Dipped in Pink Candy coating with heart sprinkles! She wasn't the wiser and she gobbled them up!

In a small saucepan combine caramels and milk and cook over med-low heat until caramels are melted. Sprinkle 1/2 of the chips in the pan then drizzle caramels over the bars. Add remainder of chips. Cool completely and then cut into 48 (36) bars.

These little bars were sweet and salty with the added pretzels. (The original recipe called for 2 cups of pecans.) Also, I used three different sized chocolate chips - mini and regular chocolate chips and mini Hershey Kisses.

And with these buggers around, it's no wonder why I don't get anything done.

Turtle Shortbread Bars

by Karyn Granrud

Prep Time: 20 minutes

Cook Time: 45 minutes

Keywords: bake coconut caramel shortbread bars

6050168

Ingredients (24 bars)

For the Shortbread Crust

1 C flour

1/2 C packed brown sugar

1/2 C butter

For the Turtle Filling

1 14-oz can sweetened condensed milk

2 tsp vanilla

1 C chopped pecans

1 C coconut

1 C chopped pretzels

For the Topping

20 vanilla caramels

2 Tbls milk

1 C chocolate chips

Instructions

Preheat oven to 350 deg F.

For the Shortbread Crust

Mix together to form a crumble mixture. Press into 13 x 9 inch pan. Bake for 15 minutes

For the Turtle Filling

Combine Condensed Milk and vanilla. Once crust is done, add pecans, coconut, and pretzels on top. Drizzle milk mixture over filling and bake for 25 - 30 minutes until filling is set.

Cool 10 minutes.

For the Topping

In a small saucepan combine caramels and milk and cook over med-low heat until caramels are melted. Sprinkle 1/2 of the chips in the pan then drizzle caramels over the bars. Add remainder of chips. Cool completely and then cut into 48 (36) bars.

Tuesday, August 21, 2012

Do you have days where you have EVERY INTENTION of eating healthy and exercising?

You know, you wake up in the morning and you tell yourself, today is the day! You tell yourself, I'm going to eat a healthy breakfast, have a salad for lunch, enjoy a reasonable dinner, and I'm going to be satisfied! I'm going to work out and enjoy it!

However, somewhere along way, some cookies popped up on the counter and they somehow ended up in your mouth. You think, it was just one cookies, I can get right back on track! It's okay because I worked out today. I deserve it.

But then another cookie goes in your mouth and you get frustrated and tell yourself very sternly that you are NOT going to put another cookie into your belly. And for the next hour you don't.

But then the kid wants a treat and those darn cookies are calling to you like sirens waiting to be consumed because they love you and you love them!

After that, you figure, you've blown it for the day, so you may as well have, like, ten cookies for dinner and some ice cream for dessert.

Yeah, that was me.

Sigh....

Diets are hard. It's a good thing I can start again tomorrow. And really mean it!

Because these cookies are no longer in my house! They were mailed to California to a Facebook fan who correctly guessed the right main ingredients.

Here's What You Need:

1 C Butter

3/4 C Sugar

3/4 C packed Brown Sugar

2 Eggs

1 tsp Vanilla

2 1/4 C flour

1 tsp Baking Soda

1 package White Chocolate Chips

1 1/2 C Dried Cherries

1 C chopped Cashews (I used Hazelnuts)

Here's What You Do:
Preheat oven to 350 deg F.

Combine Butter, Sugars, Eggs and Vanilla in mixer for 3 minutes until combined and smooth.

Gradually add in Flour and Baking Soda and combine.

Hand stir in Cherries, White Chocolate Chips and Nuts.

Use a cookie scoop to measure out batter and bake for 10 minutes. Watch closely, do not burn them.

Cool on a wire rack.

While I was feeding my face, I thought they needed some thing a little *SPECIAL*!

Then I made a Cherry Marshmallow filling! You know... because they needed just a few more calories added to them!

I took a LARGE handful of mini marshmallows and microwaved them for 10 seconds then added 6 to 8 chopped up Maraschino Cherries with a touch of juice and stirred them up.

They made for some AWESOME sandwiches!

Oh Yum!!

White Chocolate, Cherry, Hazelnut Cookies

by Pint Sized Baker

Prep Time: 20 minutes

Cook Time: 10 minutes

Keywords: Cherry hazelnuts White Chocolate Marshmallow cookie

6032454

Ingredients (3 dozen cookies)

For the Cookies

1 C Butter

3/4 C Sugar

3/4 C packed Brown Sugar

2 Eggs

1 tsp Vanilla

2 1/4 C flour

1 tsp Baking Soda

1 package White Chocolate Chips

1 1/2 C Dried Cherries

1 C chopped Cashews (I used Hazelnuts)

For the Marshmallow Cream Centers

LARGE handful of mini marshmallows

6 to 8 chopped up Maraschino Cherries

Instructions

Preheat oven to 350 deg F.

Combine Butter, Sugars, Eggs and Vanilla in mixer for 3 minutes until combined and smooth.

Gradually add in Flour and Baking Soda and combine.

Hand stir in Cherries, White Chocolate Chips and Nuts.

Use a cookie scoop to measure out batter and bake for 10 minutes. Watch closely, do not burn them.

Cool on a wire rack.

For the Filling

Take a LARGE handful of mini marshmallows and microwave them for 10 seconds then add 6 to 8 chopped up Maraschino Cherries with a touch of juice and stirred them up.

Sunday, August 19, 2012

I have been visiting my girlfriend up in Connecticut this weekend and I don't want to drive home on Monday! First of all, it's a six hour drive plus potty breaks and snack stops. We left West Virginia at 10:30 and drove through Maryland, Pennsylvania, New Jersey, New York, and finally into Connecticut at 6:45! My Little Cup and I were pooped!

Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.

Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.

In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer.

Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar.

I really wanted to bake something for my girlfriend, but her little girl is allergic to eggs :(

I did not want to experiment with egg free baking without knowing how it would turn out. Do any of you bakers make treats that are egg free?? Well, besides Rice Krispie Treats. I'd love to hear some of your suggestions for egg free BAKED goods. Thanks!

Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.

Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.

In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer.

Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar.

This post contains Affiliate Links. I am a proud member of the Amazon Affiliate Program. If you decide to purchase something from these links, I do make a very small commission. That commission is put back into blog supplies. Thanks so much for your support.

Tabber Widget

About Me

Media Kit

Party At

Featured On

search

SEARCH THIS BLOG

Loading...

OBC15

Register NOW for the the 2015 Online Blog Conference! Starts September 8th with 10 great speakers and presentations. Click the image for the site. OnlineBlogCon.com

sponsors

DD Button

Come on over to the dark side where I bake an uber decadent dessert. Don't be afraid, I break up the recipe over three days so you aren't stuck in the kitchen for hours on end.
Check out the recipe I made this week!